Description
Using brown rice and cornstarch thickens this soup and keeps it gluten free. This Allrecipes Magazine recipe is based on Jane Cooks It Up’s Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.
Ingredients
- 1 ½ cups low-sodium chicken broth
- ⅓ cup brown rice
- 1 ½ pounds chicken breast tenderloins, cubed
- 1 large onion, diced
- 1 ½ cups diced carrot
- 1 ½ cups diced celery
- 1 cup frozen corn kernels
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup half-and-half
- 2 teaspoons cornstarch
- ½ cup frozen peas
Instructions
- Stir together broth and brown rice in a multi-functional pressure cooker until rice is moistened. Add chicken
- onion
- carrot
- celery
- corn
- garlic powder
- onion powder
- poultry seasoning
- thyme
- salt
- and pepper. Close and lock the lid.
- Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally
- about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid.
- Stir together half-and-half and cornstarch in a small bowl. Add to cooker
- along with peas
- and stir. Select Saute function; cook
- stirring constantly
- until thickened and bubbly
- 2 to 3 minutes.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Servings: 4